Mission-Style Carnitas Burritos with Cilantro Lime Rice and Pico de Gallo

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Slow-cooked pork carnitas wrapped in warm tortillas with tangy cilantro lime rice and fresh pico de gallo, inspired by San Francisco’s vibrant Mission district. This Mexican-inspired taco and burrito recipe, ready in about 500 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into 2-inch chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 cup water
• 2 cups, uncooked white rice
• 1/2 cup chopped, divided cilantro
• 1 tbsp olive oil
• 3 medium, finely diced roma tomatoes
• 1 small, finely diced red onion
• 1 small, seeded and minced jalapeño
• 8 large corn tortillas
• 1/2 cup, for serving (optional) sour cream

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Instructions

1. Step 1: In a slow cooker, combine 3 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, and 1 cup water. Cover and cook on low for 8 hours until pork is tender and shreds easily.
2. Step 2: While pork cooks, prepare cilantro lime rice: rinse 2 cups white rice under cold water until clear. Cook according to package directions. Once cooked, fluff rice with a fork and stir in 1 tbsp olive oil and 1/4 cup chopped cilantro along with juice of half a lime.
3. Step 3: Make pico de gallo by combining 3 finely diced roma tomatoes, 1 small finely diced red onion, 1 minced seeded jalapeño, 1/4 cup chopped cilantro, and juice of half a lime. Season with a pinch of salt.
4. Step 4: When pork is done, shred with two forks and spread on a baking sheet. Broil on high for 5-7 minutes to crisp edges, stirring halfway.
5. Step 5: Warm 8 large corn tortillas in a dry skillet for 30 seconds each side. Assemble burritos by layering 1/2 cup cilantro lime rice, a generous scoop of crispy pork carnitas, and 1/4 cup pico de gallo. Add sour cream if desired. Roll tightly and serve immediately.